Quick Homemade Cherry Tomato & Carrot Soup
with Sicilian herbs and basil crème | 4 servings
Super simple, delicious recipes for any time of day, including a recipe card and portioned ingredients.
Tags:
Recipe
Allergens:
Melk (inclusief lactose)
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Total15 minutes
Cooking Time15 minutes
DifficultyEasy
Ingredients
/ Serving 2 people
150 g
Cooking cream
(Contains: Melk (inclusief lactose))
150 g
Sliced carrots
500 g
Red cherry tomatoes
1 sachet(s)
Sicilian-style herb mix
25 milliliters
Basil crème
1 piece
Onion
1 piece
Garlic
Not included in your delivery
1 tablespoon
Olive oil
1000 milliliters
Low sodium vegetable stock
1 teaspoon
Balsamic vinegar
to taste
Salt and pepper
Nutrition Values
Energy (kJ)1747 kJ
Calories418 kcal
Fat30.4 g
Saturated Fat10.9 g
Carbohydrate24.5 g
Sugar16.4 g
Dietary Fiber5.9 g
Protein7.1 g
Salt2.6 g
Potassium918.8 mg
Calcium48.3 mg
Iron16.2 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Soup pan
•Immersion blender
Cooking Steps
1
- Prepare the stock.
- Roughly chop the onion and garlic.
- Heat a generous drizzle of olive oil in a large soup pot and fry the onion and garlic for 2 minutes on low heat.
2
- Add the cherry tomatoes and sliced carrots to the pot.
- Add the Sicilian-style herbs and balsamic vinegar, then season with salt and pepper.
- Fry for 3 - 4 minutes, then add the stock.
- Bring the soup to a boil.
3
- Let the soup boil for 6 - 8 minutes or until the vegetables are soft.
- Use an immersion blender to process into a smooth texture.
- Add the cream and season to taste with salt and pepper.
- Serve the soup in bowls and drizzle with the basil crème.
